Spinach and Orzo Salad

I often find myself tired of packing sandwiches for family outings.
I have been searching for yummy, health alternatives.
I fould this recipe from Sunset Magazine.
It was an instant HIT.
FYI - I omited the olives and added chicken.


1 cup orzo pasta
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
About 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 quart lightly packed baby spinach leaves, roughly chopped
1/4 cup slivered dried tomatoes packed in oil
12 pitted kalamata olives, sliced

Cook orzo according to package directions.
Meanwhile, in a large bowl, whisk together oil, vinegar, oregano, basil, 1/2 tsp. salt, and the pepper and reserve.

Drain pasta, rinse with water until cool, and drain again.
Add to bowl with dressing and gently mix in spinach, tomatoes, and olives to combine.
Add more salt if you like.

Keeps: Up to 2 hours at room temperature (without chicken), 4 hours with ice packs.